I followed the recipe pretty much exactly, except that I used chicken thighs instead of breasts because that was all I had. And I left out the cilantro, because it’s disgusting. Geoff cooked some naan we bought at Sunflower Farmer’s Market in butter and garlic, and it was delicious. It was fun, too, to eat all together around the table with the girls. If we can find a great recipe for Chicken Coconut Kurma, we’ll be set for life.
Indian Butter Chicken
Mel’s Kitchen Cafe
1 medium yellow onion, peeled and diced
1 tablespoon fresh ginger, finely chopped
2 cloves garlic, finely minced
1 jalapeño, seeded, and finely chopped
1 tablespoon olive or canola oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup fat free half-and-half
1 1/2 pounds (about 2-3) boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 teaspoon black pepper
1 teaspoon salt
3 tablespoons butter
Hot cooked rice for serving
Chopped fresh cilantro for extra garnish
In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.